Pizza Dough Recipe: Easy, Chewy Homemade Pizza Crust

This homemade pizza dough recipe makes a soft, stretchy base with a lightly crisp edge, using flour, water, yeast, salt, a little sugar, and olive oil. It makes two medium pizzas and rises in about 75 minutes, so you can shape it, add your favorite toppings, and bake it hot for a relaxed homemade pizza meal.

Ingredients

3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
1 1/4 cups (295 ml) warm water, about 100–110°F (38–43°C)
2 1/4 teaspoons (7 g) instant yeast
1 teaspoon (4 g) granulated sugar
1 1/2 teaspoons (9 g) fine salt
1 tablespoon (15 ml) olive oil, plus 1 teaspoon (5 ml) for the bowl

Instructions

Combine the water, yeast, and sugar. Pour the warm water into a large mixing bowl. Stir in the instant yeast and sugar, then let the mixture stand for about 2 minutes while you measure the other ingredients. Instant yeast does not need to foam before use; this brief pause simply gives it time to disperse. The water should feel comfortably warm, not hot, because very hot water can damage the yeast.
Make a rough dough. Add the flour, salt, and 1 tablespoon olive oil to the bowl. Stir with a sturdy spoon until the flour is mostly incorporated and a shaggy dough forms. Scrape the sides and bottom of the bowl so there are no dry pockets. If a little flour remains, keep mixing before adding water; the dough should feel tacky rather than wet and soupy.
Knead until smooth. Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes. Push it away with the heel of your hand, fold it back toward you, and turn it a quarter turn before repeating. At first it may stick slightly, but it should become smoother and more elastic as you work. Add flour a teaspoon at a time only if it is so sticky that you cannot handle it; too much extra flour makes a dense crust. The dough is ready when it springs back slowly after a gentle press.
Let the dough rise. Rub a clean bowl with the remaining teaspoon of olive oil, place the dough inside, and turn it once to coat lightly. Cover the bowl with a lid, reusable cover, or damp towel. Leave it in a comfortably warm, draft-free spot for 75 minutes, or until roughly doubled in size. Room temperature affects the rise: a cool kitchen may need extra time, while a warm kitchen may need less. Judge by the dough’s volume and softness rather than by the clock alone.
Heat the oven and prepare the dough portions. During the last 30 minutes of the rise, set a pizza stone or steel on a rack in the upper-middle part of the oven and preheat to 500°F (260°C), or the highest setting your oven allows. If you do not have a stone or steel, preheat a heavy baking sheet upside down. Once the dough has risen, turn it onto a lightly floured surface and divide it into two equal pieces. Shape each into a ball by tucking the edges underneath, cover them, and let them rest for 15 minutes. This short rest loosens the gluten and makes stretching easier.
Shape the first crust. Set one dough ball on a lightly floured counter. Press it into a thick round, leaving a slightly raised rim, then stretch it gently with your hands. Work from the center outward, rotating the dough as you go. Aim for a 10- to 12-inch round, but an uneven circle is perfectly fine. If it keeps shrinking, cover it and give it another 5 minutes to relax. Avoid using a rolling pin unless you prefer a thinner, more uniform crust; rolling presses out some of the air that gives the edge its chewy texture.
Add toppings and bake. Transfer the shaped dough to a lightly floured pizza peel or a sheet of parchment. Spread on a thin layer of sauce and add cheese and toppings without piling them too high; heavy toppings can leave the center damp. Slide the pizza onto the hot stone or steel, or place the baking sheet in the oven. Bake for about 9 minutes, until the rim is browned and the underside is crisp. Oven strength and topping moisture vary, so begin checking at 7 minutes. Repeat with the second dough ball. Allow the oven to recover its heat between pizzas if needed.
Rest and serve. Move each pizza to a cutting board and let it stand for 2 to 3 minutes before slicing. The brief pause helps the cheese settle and keeps hot toppings from sliding off. Slice into wedges and serve while the crust is still crisp at the edges.

Tips

Measure flour gently. For cup measurements, fluff the flour, spoon it into the measuring cup, and level the top. Scooping directly with the cup can pack in extra flour, making the dough dry and difficult to stretch. A kitchen scale is the most consistent option.
Keep the dough tender. The dough should be a little tacky after kneading. Flour the counter and your hands lightly rather than working large amounts of flour into the dough. If it sticks to your fingers in wet clumps, knead in flour a teaspoon at a time until it becomes manageable.
Use the best hot surface you have. A preheated stone or steel gives the bottom a quick burst of heat. A sturdy upside-down baking sheet is a practical substitute; it may produce a slightly less crisp base, but it still works well. Never put a cold stone into a hot oven, since a sudden temperature change can cause it to crack.
Change the flour carefully. Bread flour can replace the all-purpose flour cup for cup by weight and gives a chewier crust. Whole-wheat flour absorbs more water and makes a denser, nuttier dough, so start by replacing only 1/2 cup (about 60 g) of the all-purpose flour. Add a teaspoon or two of water if the dough feels notably stiff.

Serving Suggestions

Serve the pizza as soon as it has rested and been sliced, either on its own or with a crisp green salad dressed with vinaigrette. Roasted vegetables, olives, or a simple bowl of soup make easy accompaniments when you want a more substantial meal. For a casual gathering, bake the pizzas one at a time and set out toppings such as sliced mushrooms, bell pepper, cooked sausage, olives, and fresh basil so each person can choose a combination.

Keep sauce and toppings fairly restrained, especially if you like a crisp center. For two 10- to 12-inch pizzas, use about 1/3 to 1/2 cup sauce per pizza and distribute cheese in an even layer. Ingredients with a lot of moisture, such as fresh mozzarella or sliced tomatoes, can be drained or patted dry before adding. Add delicate fresh herbs after baking so their flavor stays bright.

Variations

Make a thin, crisp crust: Divide the dough into three smaller portions instead of two and stretch each one thinner. Begin checking the pizzas a few minutes earlier, since thin centers bake quickly. The smaller rounds are also convenient if you want to offer several topping combinations.

Add herbs to the dough: Knead in 1 teaspoon dried oregano or Italian seasoning with the flour and salt. Dried herbs give the crust a gentle savory aroma without changing the dough’s texture. For a garlicky finish, brush the baked crust edge with olive oil mixed with a little finely minced garlic.

Try a longer, cooler rise: After kneading, cover the bowl and refrigerate the dough for up to 24 hours instead of leaving it at room temperature for the full rise. The dough will develop more flavor slowly. Bring it out about 45 to 60 minutes before shaping so it can warm and relax; if it has not doubled in the refrigerator, let it finish rising at room temperature.

Use a dairy-free topping: The dough itself contains no dairy. Choose dairy-free cheese or simply top it with tomato sauce, vegetables, olives, and herbs. Dairy-free cheeses vary in how they melt, so follow their package guidance and avoid adding an especially thick layer.

Storage and Reheating

For uncooked dough, lightly oil the surface, place it in an airtight container with room to expand, and refrigerate it within 2 hours of mixing. Use it within 24 hours for the most predictable rise; it may continue to expand in the refrigerator. If it has puffed up considerably, gently press out excess air before shaping. Let chilled dough sit at room temperature for 45 to 60 minutes so it is easier to stretch. For longer storage, freeze dough balls in separate airtight bags for up to 3 months. Thaw overnight in the refrigerator, then let them warm for about an hour before shaping.

Refrigerate baked pizza within 2 hours, wrapped or stored in a covered container, and use it within 3 to 4 days. To reheat a slice, warm it in a skillet over medium-low heat until the base is crisp and the cheese is hot, or place it on a baking sheet in a 375°F (190°C) oven. As a food-safety guideline, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer when reheating a larger portion. Avoid leaving cooked pizza at room temperature for extended periods.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, 2 1/4 teaspoons (7 g). Stir it into the warm water with the sugar and let it stand for 5 to 10 minutes, until it looks foamy, before mixing in the flour, salt, and oil. The dough may take a little longer to rise, so use its size and texture as your guide.

Why is my pizza dough not rising?

Yeast can be old or weakened, the water may have been too hot, or the room may be cool. Give the covered bowl more time in a warmer, draft-free place; a slow rise is not automatically a failed dough. If there is no visible expansion after about 2 hours in a comfortably warm spot, the yeast may not be active enough to raise the dough well.

Can I make this dough without a stand mixer?

Yes. A bowl, sturdy spoon, and your hands are all you need. Mix until shaggy, then knead on a lightly floured counter for 8 to 10 minutes. A stand mixer fitted with a dough hook can do the kneading on low speed, but check the texture as it works and stop when the dough is smooth and elastic.

Can I make the dough ahead?

Yes. Refrigerate it in a covered, lightly oiled container for up to 24 hours, or freeze it for up to 3 months. The cold rise is slower, so allow the dough to warm before shaping. If making it a day ahead, check that the container is large enough to allow for expansion.

What if I do not have a pizza stone or steel?

Use a heavy baking sheet turned upside down and preheat it in the oven. Build the pizza on parchment for easier transfer, then slide the parchment and pizza onto the hot sheet. The crust may be a little less deeply browned than one baked on steel, but a fully preheated pan still gives the bottom useful direct heat.

Why does the dough keep shrinking when I stretch it?

The gluten is likely tight from kneading or from being handled while cold. Cover the dough and let it rest for 5 to 10 minutes, then continue stretching gently from the center toward the edge. Avoid forcing it into a larger round all at once; short pauses make the dough more cooperative and help prevent tears.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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